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I have great news: making restaurant-worthy, authentic Mexican Rice in your rice cooker is as simple as adding the ingredients and switching it on. You’ll have a deeply flavorful version of this cherished side dish ready to serve in about an hour (with just 15 minutes of active time). This easy recipe delivers a perfectly cooked, flavor-loaded, authentic side dish every time.
Pantry staple spices and aromatics, combined with fresh cilantro and jalapeños liven up what could otherwise be a lackluster side dish. Instead of using water as the liquid base, as in many Mexican rice recipes, here I use tomato sauce and chicken broth to provide both moisture and flavor.
“Absolutely loved this recipe. It’ll be my “go to” from now on.”
heather
Table of Contents
Rice Cooker Mexican Rice Ingredients
- Rice: I prefer long-grain white rice because it yields fluffy, light grains and resists clumping
- Chicken Broth: you can use low-sodium or vegetable broth for a vegetarian version
- Tomato Sauce: since you’re adding other spices and liquids, you don’t need anything fancy
- Butter: unsalted or salted butter works, but you may need to adjust the salt
- White Onion: you can use a few green onions for a milder onion flavor
- Garlic: fresh garlic cloves are best, but jarred minced garlic will do if you don’t have fresh
- Jalapeño: use more or less than the recipe calls for to manage the spice level of the rice
- Ground Cumin: Cumin adds a savoriness and a delicious aroma and is common in many global cuisines
- Chipotle Chili Powder: A lightly spicy chili powder made only from dried and smoked jalapeño peppers. Note that this is not standard chili powder, which is a blend of spices.
- Fresh Cilantro: for garnish and a pop of color
- Lime Wedges: for serving, optional
- Kosher Salt: or about half the amount of fine sea salt
What sets this recipe apart.
The beauty of this Mexican Rice (also called Spanish Rice in the U.S.) isn’t just that it’s conveniently made in your rice cooker, but that you don’t need exotic, hard-to-find ingredients or much precious time to make it. But don’t let this dish’s simplicity belie its flavor complexity — Mexico has a rich culinary history, and its food is famous for its rich flavors and unique spices, and this dish does not disappoint! And you have endless options to make it your own by adding or swapping ingredients you prefer or have on hand.
5 Recipe Tips
- Rinse the rice well and drain before adding to the rice cooker. Rinsing removes the excess starch from the rice’s surface, which can make it gummy when cooked.
- A whole jalapeño adds flavor depth and heat – reduce the amount or omit for milder Mexican rice. Or leave the seeds in for an extra spicy kick.
- This recipe yields moist Mexican Rice. For drier rice, reduce chicken broth by 1/4 cup and up to 1/2 cup. Don’t be alarmed if there is liquid on the top when the rice cooker finishes; just stir to coat the rice evenly and let it stand for 5 minutes before serving.
- Swap in long-grain brown rice for added nutrition and fiber. You’ll want to increase the broth amount by ~1/2 cup.
- For a lightened-up version, make my Mexican Cauliflower Rice instead.
This popular Mexican side dish is bursting with flavor and goes well with countless main dishes (or add a protein to make it a main!). The combination of straightforward, savory ingredients, flexibility and a nearly effortless cooking method makes this a side dish recipe you’ll reach for again and again.
How to Reheat
If you end up with leftover Mexican Rice, lucky you! It’s even better the next day. Just heat a little oil in a large skillet, add the rice, then cook and stir over medium heat until it’s warm all the way through with a few crispy edges. (I sometimes make this a day in advance because I love it this way.)
Make it a Meal
- Chicken Enchiladas, Carne Asada Tacos, Shrimp Tacos or Chorizo Tacos
- Easy Homemade Refried Beans
- Caesar Salad (originated in Mexico!)
- Calabacitas (If you’ve never had this less common Mexican side dish, it’s a must try!)
How to Make Mexican Rice in a Rice Cooker
Combine all of the ingredients (except for cilantro and lime) to rice cooker and stir. Cook according to manufacturer’s instructions. Stir and let stand 5 minutes. Transfer to serving bowl and serve with cilantro and lime wedges if desired.
Rice Cooker Mexican Rice
Ingredients
- 1 1/2 cups long grain rice rinsed well and drained
- 2 1/2 cups chicken broth or vegetable broth or water, (recipe note #1)
- 8 ounces tomato sauce
- 3 tablespoons butter
- 1/2 small white onion finely chopped
- 2 cloves garlic minced
- 1 jalapeño minced (stems, ribs, and seeds removed – gloves recommended!), optional (recipe note #2)
- 1 teaspoon ground cumin
- 1/4 teaspoon chipotle chili powder or more for extra heat
- 1 teaspoon kosher salt plus more to taste
- fresh cilantro for garnish
- lime wedges for serving, optional
Instructions
- Add all ingredients except for cilantro and lime wedges to rice cooker; stir well to combine. Cook according to manufacturer's instructions. Stir and let stand 5 minutes. Transfer to serving bowl and garnish with cilantro; serve with lime wedges if desired.
Notes
- This recipe makes moist rice. If you prefer a drier Mexican rice, reduce broth by 1/4 cup and up to 1/2 cup.
- Jalapeño adds depth of flavor and some heat, feel free to reduce the amount or omit altogether for milder rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
